Ingredients Jump to Instructions ↓

  1. 2 cups Sifted all-purpose flour

  2. teaspoon Salt

  3. 1 cup Butter or margarine; softened

  4. cup Honey

  5. teaspoon Almond extract

  6. 1 1/2 cup Finely chopped blanched almonds

  7. Confectioner's sugar

Instructions Jump to Ingredients ↑

  1. Sift together flour and salt. Work butter in a bowl until creamy; add honey and beat until well blended. Add almond extract. Gradually add sifted dry ingredients, beating well after each addition. Stir in nuts. Cover and chill about 1 hour. Heat oven to 350 degrees. Shape teaspoonfuls of dough into 1-inch balls and place on ungreased cookie sheets about 1-½ inches apart. Bake 12-15 minutes, or until lightly browned. Roll cookies in confectioner's sugar while still warm, and again when cooled. Makes about 7 dozen cookies.

  2. FROM ELSA MAUGER, REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .


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